Skip to main content
logo
Food Advertising by

Rice Vermicelli with Bittergourd and Black Beans ~ 苦瓜黑豆炒米粉

This is  an easy recipe for the weekend especially during this lock down period when it's not advisable to go out unnecessarily.   My first encounter was a bittergourd fried kway teow (rice noodles) dish in a Chinese restaurant and since I like bittergourd, I tried to replicate it with rice vermicelli instead.  You can opt to use yellow noodles and for a vegetarian dish, substitute the meat and seafood with more greens and perhaps some mushrooms.




Rice Vermicelli with Bittergourd and Black Beans ~   苦瓜黑豆炒米粉
Ingredients
  • 100 gm rice vermicelli (for 2 servings)
  • 2.1/2 tsp black beans
  • 3 cloves of garlic, chopped
  • 180 gm bittergourd, sliced thinly
  • 150 gm boneless chicken leg, sliced
  • 250 gm prawns
  • 1/2 tsp dark soya sauce
  • light soya sauce, bit of sugar to taste
Method
  1. Season the chicken with 1/4 tsp cornflour, some pepper, salt and a bit of sugar.
  2. Wash and devein the prawns, season with salt, sugar and pepper.
  3. Slice up the bittergourd, mix in some salt, leave it for a while.  Then squeeze out the juice, rinse with water.  Set aside.
  4. Soak the rice vermicelli for a while to lightly soften.
  5. Heat up a wok with some oil, saute the chopped garlic till fragrant, add in the black beans, toss in the chicken and add in the dark soya sauce, stir fry.  Add in some water.
  6. Add in the rice vermicelli and let it simmer to absorb the sauce flavours.
  7. Toss in the seasoned prawns and bittergourd. Mix well.  Add in some water if the rice vermicelli is getting dry,
  8. Fine tune to taste with some salt and sugar.
  9. Dish out to serve immediately.

Comments

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice! Steamed egg with minced pork  ~   猪肉蒸水蛋 Ingredients 150 gm minced pork 2 chicken eggs -  100 ml without shell 150 ml boiled, cooled water  (Ratio is 1:1.5) 1/4 tsp salt sesame oil, pepper light soya sauce to taste Method Season the minced pork with some salt. Whisk the eggs with water, strain it onto a plate. Mix in the seasoned minced pork.  Remove any air bubbles. When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest. Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done. Remove from steamer, garnish with some spring onions, light soya sauce,

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen .   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster. Recipe for Wife Biscuit (Lo Por Paeng)   老婆餅  Ingredients Filling 120 gm candied winter melon, finely chopped 5 ml oil 15 gm caster sugar 40 gm koh fun 50 ml water Method Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together. Add in koh fu